Charred eggplant, tomatoes, and peppers chopped and dressed with lemon, garlic, and olive oil. This smoky Iraqi salad showcases the deep flavors that fire-grilling brings to simple summer vegetables.
Ingredients
2 large eggplants
4 large tomatoes
3 green bell peppers
1 hot chili pepper
4 cloves garlic, minced
3 tbsp extra-virgin olive oil
Juice of 2 lemons
1 tsp salt
Fresh parsley, chopped
1/2 tsp cumin
Instructions
1Char the whole eggplants, tomatoes, and peppers directly over an open flame or under a broiler, turning until blackened all over.
2Place charred vegetables in a covered bowl to steam for 10 minutes, loosening the skins.
3Peel off all blackened skin from the vegetables. Remove seeds from the peppers. Drain excess liquid from the eggplant.
4Roughly chop all the grilled vegetables into a chunky mixture. Do not puree — the texture should be rustic.
5Add minced garlic, olive oil, lemon juice, cumin, and salt. Toss to combine.
6Garnish with chopped parsley and serve at room temperature alongside grilled meats or with flatbread.
Did You Know?
Iraqi families often grill the vegetables for salata meshwiya over the same coals used for masgouf, making it a natural companion to the national dish.